1tspraspberry extract(or vanilla extract, if you can’t find raspberry)
2 1/2cupsflourdivided: use 2 cups first, then 1/2 cup
Preheat oven to 325.
Spray nonstick butter on a Bundt cake pan.
In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
Add the eggs one at a time, beating each one well.
Beat until light and fluffy.
Mix in the raspberry extract.
Add 2 cups flour, salt, and baking powder to the creamed mixture.
Beat until well blended.
In a bowl, dredge berries in remaining 1/2 cup flour.
Gently fold floured berries into the batter.
Spread the batter in the prepared baking pan.
Bake for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
Savor every bite!
This is beautiful and is a stunner when brought to a gathering. You can serve it with whipped cream or ice cream, if you like. You could also make a warm raspberry sauce and drizzle that over the top. But, it’s delicious on its own too!
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